Grilled Field Roast Sausages with Corn Salsa and Peach Margaritas
Ingredients
- 1 pkg. Field Roast Mexican Chipotle Sausage
- 4 hot dog buns
Corn salsa
- 2 ears of cooked corn (grilled or boiled)
- 1 small jalapeño, finely minced
- 1/4 cup finely chopped cilantro
- Juice from 1 lime
- 1/2 tsp salt
- Optional: dash of chili powder and cumin to taste
Avocado crema
- 1 ripe avocado
- 1/4 cup plant-based sour cream
- Juice from 1 lime
- 1/2 tsp salt
- 1/4 cup water
Grilled peach margarita
- 3 peaches
- 3 oz tequila
- 3 oz Triple sec
- 1 oz agave nectar
- 3 oz freshly squeezed lime juice
Preparation
Preheat grill to medium. Grill sausages for about 5 minutes on each side, until grill marks form. Optional: you can lightly grill the buns or leave them plain. To assemble, place sausages in buns, top with corn salsa and drizzle with avocado crema.
Corn salsa
Slice the corn off the cob into a bowl and mix well with remaining ingredients. Taste and adjust seasoning as desired.
Avocado crema
Add all ingredients to a blender and blend until smooth and creamy.
Margarita making
Slice peaches in half and remove pits. Optional: brush with a small amount of vegetable oil to prevent sticking. Place flesh-side down on a medium-heat grill and grill for about 5 minutes. Flip and cook for additional 5 minutes. Add 2 of the peaches to a blender along with remaining ingredients (save the 3rd peach for garnish). Blend until smooth and pour into a cocktail glass filled with ice.